Ingredients: |
Ingredients: 1 loaf French baguette
1 stick of softened butter, or as much needed to do the job right
8 large eggs
3 cups whole milk
4 Tbsp sugar
3/4 Tsp salt
1 Tbsp vanilla extract
Topping:
1/4 cup melted butter
1/4 cup brown sugar
2 Tbsp Maple syrup (good quality, not Mrs.. Butterworth's)
1/2 cup chopped walnuts or pecans
Dash of cinnamon
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Directions: |
Directions:The day before serving:
Spray and butter a casserole dish. Remove crust from bread. (Optional, I am too lazy to do it.) Cut bread into slides. Butter the bread on both sides of the slices. (Ditto, too lazy to do both sides, so I butter the dish good and put butter on the top of the slices.) Place buttered sliced bread flat in a casserole dish, tightly but no overlapping. Whip together wet ingredients and pour over the buttered bread. Cover with Stretch Tight, or some other vastly inferior plastic wrap, and refrigerate overnight or up to 2 days.
The day of the breakfast feast:
Remove casserole from refrigerator and let sit while preheating oven to 350º. Mix together the ingredients for the topping and spread over the refrigerated bread. Pop in the oven and bake approximately one hour. Tap and you will have a hollow feel. Garnish with powdered sugar, berries, fresh mint leaves, whipped cream, and/or more delicious Maple syrup. Or not. |
Personal
Notes: |
Personal
Notes: This recipe comes from the kitchen of Claudia Clark, the proprietor of Sweet Seasons. Claudia owns the Bed and Breakfast where Uncle Bill and I tied the knot on November 6th, 1999. (The luckiest day in Bill's life.) Claudia served this the morning after we got married and I have been making it ever since.
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This recipe for Claudia's French Toast Casserole is from